Hi Bindiya, Great attempt at blogging. Few suggestions: Make the header shorter so the blog is easy to access. The text needs to be aligned to the photos. This is difficult but achievable. I am passionate about cooking and I am non-tradtional although I have great respect for traditions. One that gets me is why Indian love to use so much chilli that drowns the the other spices. Spices should be used to enhance and compliment not burn the tongue. All the same, great work and keep it up. I will keep looking into your blog for updates to learn more. Have a great Zaike Ka Safar.

Hi BindiyaGreat site, fab pictures, and Kashmiri recipes to die for!I have a Q - In the ingredients list I dont see Ratan Jote.Is it cos its difficult to get?Any way do keep the little gems coming in...Thanks!!

Wow! THis is a good start. I am so glad I came across your website. I've always had this burning desire to look for authentic ancient receipes from different parts of India. I keenly look fwd to your future posts...hope there is plently more info and recipes to come. Good luck!!!

I did read your ingredients of vaer, but they seem incomplete. The important ingredients of vaer, that make it distinct from ordinary garam masala are kala jeera (indigenous to Kashmir), anise [badi saunf] and the javitri-nutmeg combination. While nutmeg may be present in the garam masala recipe that is obtained commonly in India, it is the combination of javitri and nutmeg, along with kala zeera and anise, that give the peculiar pungent flavor to the vaer patty.If you have a great grand mother around, who makes these by herself, like I do, do check the ingredients with her :)